• Freshest seafoods in Baybay Roxas City

  Dec 15

  Before I actually flew to Roxas City, there is only one thing in my mind: seafoods, seafoods, and some more seafoods!

  This quiet and charming city of 126,352 residents (2000 census) holds the distinction as the Philippines Seafood Capital.

  

  I arrived in Roxas at around midday with a grumbling tummy. So the first thing I did after checking in at the hotel was rode a tricycle and head to the famed Baybay area. Baybay literally means beach in Ilonggo.

  Baybay in Roxas City is a long stretch of eateries located beside the beach. A wide array of foods are available to be cooked upon order. Fresh seafoods can be ordered fried, grilled, sinigang, or sizzling. Fresh large oysters are incredibly cheap at PHP25.00 which is already good for two hungry souls.

  

  Most eateries also offer other foods like grilled chicken, and pork.

  For brunch, I ordered a bowl of steaming hot freshly boiled talaba (oysters) and a slice of tangigue. I asked the waiter to grill the fish.

  

  After the meal I walked along the beach of Baybay. It was a pleasant experience seeing many locals enjoying a quiet Saturday morning.

  Baybay is a favorite hang-out place for barkadas and families in Roxas City. Many families would usually go here for a lunch.

  

  For my dinner, I went out of my hotel room and headed back again to Baybay for another serving of talaba and this time, I paired it with grilled blue marlin.

  Nothing is more satisfying than experience the best seafoods only at Baybay in Roxas City.

  Tip: tricycle ride from Roxas City plaza to Baybay is approximately PHP25.00. The eateries in Baybay do not accept credit cards. Always bring cash.

  

  Filed under Roxas, seafoods
  3 Comments

3 Responses to “Freshest seafoods in Baybay Roxas City”

1. Fresh Roxas City Seafoods in Baybay | BYAHILO by Enrico Dee said on December 15th, 2008 at 6:23 pm

   [...] Continue reading Fresh Roxas Seafoods [...]

2. 

   bertN said on December 15th, 2008 at 9:12 pm

   Do they boil the talaba with the shell? For how long? Then pry the shell open, get the meat and dip it in something? I usually eat talaba raw on the half-shell or put it in the oven till the shell opens a bit.

3. 

   dyanie said on December 16th, 2008 at 8:12 am

   We were in Roxas too 1st early week of Dec just in time for their town fiesta, “Sinadya sa Halaran”. Indeed, Roxas is the Seafood Capital of the Phil! prawns, squids, crabs, lobsters, oysters! love it all!

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